The answer can involve three dimensions: culture, innovation and proximity. Portuguese gastronomic culture has a deep relationship with the sea, but this connection is being lost due to the standardization of markets. Recovering traditional recipes and giving them a new life is more than nostalgia: it is a way of creating economic value and identity. Species such as mackerel, mackerel or mackerel, once protagonists, have been relegated to the background, while the majority of choices always fall on the same “comfort” species, ignoring the diversity that our sea offers. This trend is not just cultural, it is also environmental: by ignoring abundant and local species, we increase pressure on scarcer resources and depend on global supply chains with a high carbon footprint.

This is where food innovation comes in. It is not enough to tell consumers that they should eat differently; you need to create solutions that meet your expectations. Ready-to-eat products, new conservation techniques, sustainable packaging and storytelling about origin and freshness can transform lesser-known species into desirable choices. The same applies to national aquaculture, which can be a strategic ally to guarantee availability and quality, reducing dependence on intensive foreign systems. Investing in local species, more sustainable practices and differentiated products is essential to create value and trust. Actors in the blue bioeconomy, from researchers to companies and producers, must be at the forefront of this transformation, linking science, technology and gastronomy to generate value from what we already have.

Proximity is another critical factor. Short circuits reduce ecological footprint, increase freshness and strengthen local economies. But this requires more than will: it is necessary to create networks between fishermen, aquaculture producers, restaurants, retailers and consumers, supported by technology and intelligent logistics. Digital platforms that connect supply and demand, certifications of origin that convey trust and campaigns that show the positive impact of these choices can change behavior. Imagine a consumer who, when choosing a mackerel dish, knows that they are supporting a coastal community, reducing emissions and preserving biodiversity. This narrative has power.

Valuing local fish, whether from fishing or national aquaculture, is not just a market issue or a gourmet whim, it is a strategy to guarantee sustainability, reinforce the resilience of coastal communities and position Portugal as a reference in the blue bioeconomy. From sea to plate, every choice counts and can be the beginning of a virtuous chain that links tradition, innovation and the future.

If we want a robust and truly sustainable blue bioeconomy, we have to start with the obvious: giving value to what is ours.